Multigrain Baking Mix and how to use it   Although my mother had pancake mix and instant potatoes in the cupboard when I was growing up, I don’t recall her keeping Bisquick or Jiffy baking mix around. I must confess I have never used a baking mix until I was finishing up Baking Secrets from the Bread Monk and decided to include a recipe for a homemade version of a homemade “Bisquick-like-baking-mix”. Since then I’ve used it for pancakes and shortcake with excellent results.

I'm a great fan of baseball, and since Spring Training games have begun, I thought I'd share a page of bread recipes inspired by ballpark foods. Get Your Beer Here Bread 2 ½  cups all-purpose flour 2 tsp. seasoned salt 1 1/2 tsp. baking soda  2 tablespoons granulated sugar 1 (12 fluid ounce) can or bottle beer, room temperature. 1/2 cup shredded smoked Cheddar cheese ½ cup chopped pepperoni 1/4 cup butter, melted Preheat oven to 350 degrees F., and lightly grease a 9x5 inch

Par-bake a few crusts for the freezer! Par-Baked Crusts A par-baked crust is made with the same dough as the other pizzas in this book, although the more moist Italian-style dough tends to keep from drying out in the process.  Sometimes I’ll make American-style dough with a little extra water and turn the whole batch into par-baked crusts.  Since the crusts are essentially baked twice, a wet dough helps prevent an overly dry crust. Form the crust according to the directions a